Crock Pot Pork Chops Recipe with Gravy + Video
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Crock Pot Pork Chops and Gravy are so tender and juicy — they practically melt in your mouth! The scrumptious taste of garlic and the spice of chile paste add the perfect kick to the flavor of tenderized slow cooker pork chops. Check out our video too.
Crock Pot Pork Chops and Gravy
When life starts to get busy, slow cooker recipes come to the rescue! Slow cooker recipes are great — not only because they taste fantastic, but also because they are so easy to make!
This recipe is perfect for busy weeknights and literally creates a delicious recipe that you’ll be craving until next time.
You will love how simple it is to make this smothered pork chops crock pot recipe. All you need is 10 ingredients and 5 minutes of prep time.
Watch the helpful video in this post to see how easily everything is put together.
Love how tender meat is when made in the crockpot? You’ll also love these slow cooker honey sriracha meatballs and this recipe for slow cooker beef brisket.
Or for something different our Iowa pork tenderloin sandwich recipe will knock your socks off!
Smothered Pork Chops Ingredients and Notes
- Boneless Pork Chops – This cut comes from the loin of a pig, located between the pig’s hip and shoulder.
While quite lean, pork chops are still full of flavor and a great option for weeknight meals.
You can also use bone-in chops, but they may take longer to cook. - Red Chile Paste – I typically use the Garden Gourmet brand, which can be found in the produce section of the grocery store.
- Garlic, Black Pepper, & Kosher Salt – Simple seasonings bring out the flavors of the pork chops.
I recommend using minced garlic, but you can also use garlic powder if you have that on hand. - Soy Sauce – Since this recipe already includes salt, opt for low sodium soy sauce. If regular is all you have, then reduce the amount of salt.
- Light Brown Sugar – Brown sugar adds the right amount of sweetness to your sauce.
Using light brown sugar is preferred, as it is more mild than darker brown sugar. - Ketchup – This adds rich, tangy flavor to balance out the sweetness and saltiness of the sauce.
- Cornstarch – Use this to help thicken the gravy. You will need to mix it with equal parts water to make a slurry, or you’ll end up with lumps!
How to Make Crock Pot Boneless Pork Chops
- Check internal temperature. Use an instant-read digital thermometer — pork chops are done when they reach at least 145°F in the center.
- Adjust the heat level. If you prefer a spicier sauce, add 2 to 3 tablespoons of chile paste instead of 1 tablespoon.
Want to skip the spice? You can omit the chile paste and enjoy a sweeter gravy sauce instead. - Watch those chops! Since cooking time can vary based on your slow cooker and the thickness of your chops, check the meat when adding the cornstarch slurry.
You may not need the full extra hour of cooking after that.
Serving Suggestions
Pork can be paired with rice and vegetables for a balanced meal.
Some tasty veggie dishes that I recommend pairing crock pot boneless pork chops with include my best ever garlic roasted broccoli or air fryer green beans.
Not a fan of rice? Try mashed potatoes on the side instead.
Storing and Reheating Leftover Pork Chops and Gravy
Allow cooked pork chops to cool, then transfer to an airtight container. They will keep in the refrigerator for 3 to 4 days or in the freezer for up to 6 months.
Reheating leftover pork is a quick and easy process! Simply place the chops in a baking pan with a few splashes of water or beef broth, then cover with foil.
Cook for 10 to 15 minutes at 350°F, until warmed through.
Kitchen Tools You Will Need
- Slow Cooker – Great not only for crock pot pork chops and gravy, but also for soups, roasts, shredded chicken, and more!
I love it in the cooler months, but it’s also great in the summer when you don’t want to heat up the whole house with the oven. - Meat Thermometer – A digital version will be easiest to read.
Crock Pot Pork Chops and Gravy FAQ
Use thick-cut pork chops instead of thin-cut. Thicker meat will become juicy and tender in the slow cooker, while thinner meat runs the risk of drying out if cooked for too long.
Yes, bone-in pork chops are a great alternative if you can’t find boneless pork chops. Just keep in mind that they may need a little extra time to cook all the way through.
Low and slow is recommended for a reason! Because chops are such a lean cut of meat, cooking them on High will most likely dry them out. Be patient — the results are worth the wait!
When cooking pork chops, you make to make sure that they’re cooked all the way through before eating. No matter if you’re cooking thick pork chops or thin pork chips, for the best results, use an instant-read thermometer to test the internal temperature.
As long as the reading is at least 145 degrees, the pork chop should be considered fully cooked and safe to eat.
A good pork chop isn’t meant to be tough! Since this recipe uses simple ingredients, adding everything to the crock pot and following the steps on the recipe card is a simple way to make sure that you have a tender and juicy pork chop.
The great thing about cooking this family favorite in the slow cooker is that even if this great recipe is a little bit tough, the low heat and long cooking time with tenderize the meat and also give it a lot of flavor. This is why it’s one of my favorite recipes!
Enjoy!
With love, from our simple kitchen to yours.
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Other Easy Crock Pot Recipes
Easy Crock Pot Pork Chops Recipe with Gravy + Video
Ingredients
- 1/2 cup light brown sugar, packed
- 1/2 cup ketchup
- 1/4 cup low sodium soy sauce
- 1 tablespoon red chile paste, 1 – 3 tablespoons, I used Gourmet Garden
- 1 teaspoon minced garlic
- 1 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 5 pounds boneless pork chops, 3 to 5 pounds, thick cut 1"- 1 1/2"
- 1/4 cup cornstarch
Instructions
- Add ingredients (except pork chops and corn starch) to a 6-quart slow cooker. Stir to combine. Add pork chops. Toss to coat with the sauce. Cook on low 4 hours.
- After 4 hours, combine equal amounts cornstarch and water in a mason jar. Close the lid, to seal the jar. Shake the living tar out of it, to create a slurry. Add the slurry to the crockpot. Stir and cover, cook 1 more hour.
- Check for doneness with an instant-read digital cooking thermometer. The internal temperature of the chops should be at least 145°F. If the pork chops need longer, cover the pot and continue cooking.
- Serve and enjoy!
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2014, updated and republished December 2023
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Can you substitute the sugar for honey, if so how much honey would you add?
ssooooo good…even hubby loved it (and I was wary he wouldn't/even so his birthday meal). A keeper!
6 hours on low?
OMG really?
I made this over the weekend for lunches. It turned out pretty good but I would omit the extra salt. Also, my pork chops were a little dry in the middle so maybe next time I will try a cut with a bit more fat/flavor.
is the timing different for bone in chops? ;6 hours seems long. that's on Low correct. going to try it tonight.
Started them in the crockpot but i have a couple questions. Do i cook them longer than 6 hrs if they are about an inch and a 1/2 thick? Also, i forget to by minced garlic so i used garlic powder instead. Will this effect the flavor at all? Thank you!😁
I ended up doing the same thing and it turned out delicious! I also used a garlic chili paste too. My boyfriend had to stop himself from eating it all!
I didn't have any red chili paste either. I put I. 1/2 teaspoon of Tony Chacharies Cajun seasoning in and it was yummy! I wonder how this would do with chicken breasts?
I used 1" to 1-1/2" boneless chops and 6 hours on low was far too long. Although I enjoyed the taste the chops were far too dry. I am going to lower the cooking time by about 2 hours to see if that helps them from becoming to dry.
I just started using my crockpot more since moving out of my parents house, so this is probably a silly question, but-
If I start my crockpot on low with this recipe before I leave for work in the morning, will it be over cooked if I cook it for longer than 6 hours on low? I am away all day at work so it will be on low for more like 8 hours… I don't have a timer on my crockpot to turn it off while I'm not home! Haha!
I used to use a house timer, one that you can use to turn a lamp on or off, to turn my slow cooker on after I had left for work. Coming into your empty house and the food smelling so wonderful was almost as good as the dinner.
Has anyone cooked this in an Instant Pot? How long is the cooking time in one of those? I only have a small crockpot and my Instant Pot holds more. I made this last week and it was so good, my bf said he had to restrain himself from eating all of it within a day!
How long did you cook in the IP? Add extra liquid at all to get a good steam build up? Sorry for all the questions…just trying to get more yummy IP recipes.
Can you have this recipe with egg noodles
Can you make in electric roasters increasing for 100+
I wish there is a printer friendly button 😕
I just made with Thai red chili paste with garlic and omitted the garlic. It's all I could find. Has anyone else done this?
I am always looking for new recipes and my husband is SO picky. I tried this and made it exactly how the recipe states. He LOVED it and asked for it again a couple of weeks later. I usually have to tweak a recipe but not this one, the only think I did was double it…..lol Great recipe and easy as hell….:)
Thanks so much, Kathy!! We are so happy he loved it!
can you use chile sauce?
I've made this twice now, once as is, and once using beef instead of pork. Came out great both times!
This was delicious!!! Thank you so much for sharing this recipe! I made it pretty much as written, except I didn't have red chile paste, so I used gochujang (korean red pepper paste) & didn't thicken the sauce with corn starch as it didn't seem to need it. I served it with garlic brown rice-quinoa, roasted veggie mix & a few slices of avocado on each bowl. SO good!! Will definitely be making this again; next time I'm thinking of lessening the brown sugar & adding a pour of coca-cola because I think it will add a nice dimension to the sauce. Thanks again!
DELICIOUS! TY so much for sharing! I made this marinade, minus the corn starch roux and put this on the grill. I marinated the chops in this overnight and grilled the next day. Wonderful!!! I'm sure it's just as good in the crock pot but we just happened to be attending a BBQ the next day so we grilled it instead. We used the Splenda Brown Sugar to make it a little more healthy too. Will be adding this recipe to my list of frequently used marinades. I just could not believe how good this tasted!!
I don't normally leave feedback but I must leave it for this recipe. This is hands down the absolute best recipe for pork chops I have ever found! My husband and son ask for them at least once a week. Thank you for this recipe!
I don't have any corn starch- will it be OK without?
Would you cut time in half if cooker on high?
Needs more liquid. Followed directions and ended up with jelly like thick sauce that started to burn in the crock pot.
I have a big family and we like to eat, can I put in more than 5 chops in the pot?
I've made this several times now, the sauce is delicious but, in my crockpot I did have to adjust the cooking time. At 6 hours the meat was tender but dry. The last 2 times I've made it I have only cooked for 4 hours on low and the meat is fully cooked to temperature and tender and juicy. I've also reduced the kosher salt to just a pinch as it was too salty before for our taste. I also have started omitting the corn starch step now too as the sauce was plenty thick without it. We usually serve it with rice and the slightly thinner sauce soaks into the rice better.
I just made this tonight. The sauce was an "Oh My GOD!" but yeah, do not cook for the time specified. DRY!!!!! and I had very thick bone in pork chops. Will make again and do 3 to 4 hrs. Wish I had finished reading all the comments, I would have seen this one.